Kung Pao Chickpeas

lalala...
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Source: Based on a recipe from www.sheknows.com

Ingredients:

• Marinade:
• 4 Tbsp soy sauce
• 4 Tbsp rice wine vinegar
• 1 large lime, zested and juiced
• 2 Tbsp honey
• 2 Tbsp coconut oil, melted
• 2 Tbsp cornstarch
• Kung Pao Chickpeas:
• 4 Tbsp coconut oil
• 2 (14.5 oz) cans chickpeas, rinsed and drained
• 2 cups kung pao sauce
• 3-4 cloves of garlic, minced
• 1 (1 in.) ginger knob, grated
• 1/2 - 1 tsp crushed red pepper
• Garnishes:
• green onions, chopped
• thinly sliced jalapeño
• cashews
• steamed white rice

Steps:

1. In a large bowl, combine soy sauce, rice wine vinegar, lime zest and juice, honey, melted coconut oil, and cornstarch. Stir well.

 

 

 

 

 

 
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2. Add rinsed and drained chickpeas to the marinade. Stir to coat and cover with plastic wrap. Let marinate for 1 hour.

 

 

 
3. Mince garlic cloves, grate ginger, and melt coconut oil over MED heat in a large frying pan.

 

 

 
4. Add chickpeas (with marinade), garlic, ginger, and kung pao sauce to the frying pan. Stir well.

 

 
5. Saute chickpeas for 6-8 minutes until sauce thickens and chickpeas carmelize.

 
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6. Prepare jalapeño and green onions. Serve the chickpeas over rice and top with jalapeño, green onions, and cashews. Enjoy!

 

 

 

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